Sourdough Naan Bread: Quick, Easy, No Yogurt Required

This soft and fluffy sourdough naan is an easy-to-make recipe that delivers all the classic naan flavors without using yogurt.

The tangy flavor comes from the sourdough starter, which perfectly replaces yogurt, while a small amount of yeast speeds up the process so you can enjoy fresh naan in no time. Whether you’re vegan, dairy-free, or just looking to try something new, this naan is quick, simple, and sure to become a favorite in your kitchen.

More Sourdough Recipes to Try

If you have active sourdough on hand, you’ll love my sourdough pizza crust recipe. It’s one of the most popular recipes on my blog, with hundreds of 5-star reviews! It’s a great way to use up your starter and create a perfectly crispy and flavorful pizza base.

And if your sourdough starter isn’t active, don’t worry—I also have a fantastic sourdough discard pizza crust recipe. It’s ideal for when you need to use up discard, and the results are just as delicious. Be sure to give both a try!

A Simple Substitute for Yogurt in Naan

Making naan with sourdough starter is a great substitute for yogurt. Sourdough adds a similar tangy flavor, naturally leavens the dough for a soft and airy texture, and offers health benefits like easier digestion. Plus, it’s perfect for anyone avoiding dairy!

In this naan recipe, you can use either fresh sourdough starter or sourdough discard, and both will yield delicious results.

• Fresh sourdough starter (active and bubbly) will give the naan a stronger rise and more pronounced tangy flavor, as the natural yeast is fully active. This is ideal if you want extra fluffiness and a more noticeable sourdough taste.
• Sourdough discard (unused starter that you’ve set aside) works just as well and gives the naan a milder tang. Since it’s less active, you’ll rely on the added yeast to help the dough rise quickly, but you’ll still enjoy the subtle sourdough flavor.

Both options are great for this recipe—whether you’re looking to use up discard or want to showcase your fresh starter, you’ll end up with soft, flavorful naan!

Speed Up Your Sourdough Naan with a Touch of Yeast

Using a bit of active dry yeast in this no yogurt naan recipe speeds up the process by giving the dough an extra boost of leavening power. While sourdough typically requires hours (or even overnight) to fully develop, the yeast shortens the rise time without losing that tangy sourdough flavor. Quicker prep, same delicious complexity!

Ingredient Rundown

This sourdough naan uses a few simple ingredients to create a soft, fluffy flatbread with a delicious tangy flavor:

• Flour: The base for soft naan. Use bread flour for a chewier texture.
• Sourdough Starter: Whether fresh or discard, it adds that signature tang and replaces yogurt for a dairy-free option.
• Yeast: A small amount speeds up the rise, so you can enjoy naan sooner!
• Olive Oil: Keeps the dough moist and adds richness.
• Baking Powder: Helps make the naan extra fluffy and light.
• Garlic Butter (Optional): Brush with this after cooking for an irresistible flavor boost.

These simple ingredients come together to create naan that’s perfect for curries or as a snack on its own. Ready to get started? Let’s make it!

Mixing the Dough: Tips for Hand Mixing or Using a Stand Mixer

Start by activating the yeast. In a small bowl, mix the lukewarm water and active dry yeast until dissolved, and let it sit for about 5-10 minutes until it becomes frothy.

In a separate bowl, combine the dry ingredients: flour, salt, and baking powder.

Once the yeast is activated, add the yeast mixture, sourdough starter, and olive oil to the bowl of a stand mixer. Slowly add the dry ingredients to the wet mixture. This will form a stiff dough—don’t be tempted to add more liquid! A stiffer dough helps the naan hold its shape and maintain the perfect thickness during cooking.

If you’re using a stand mixer, attach the dough hook and mix on low speed for about 5 minutes, until the dough becomes smooth and elastic.

If you’re mixing by hand, knead the dough on your work surface. It may be sticky at first, so a bench scraper can help. Continue kneading for about 5-10 minutes, until the dough is smooth and elastic.

Once the dough is well-kneaded, round it into a ball and place it in a lightly oiled bowl. Cover with a clean towel and let it rest in a warm place for about 1 hour. The dough should puff up nicely, becoming soft and ready to shape into naan.

To check if your dough is ready…

Use the poke test: gently press a finger into the dough. If the indentation slowly springs back, it’s ready to go! If it bounces back too quickly, let it rise a little longer.

Once the dough is ready, turn it out onto your floured work surface and start shaping.

Shaping Naan: Tips for Perfect Flatbread

Shaping naan is simple, and you can easily do it without any special tools. Here’s what you need to know:

• Flouring the Work Surface: Lightly flour your work surface to prevent the dough from sticking. You don’t need a lot—just a light dusting to keep things manageable.
• Using a Rolling Pin (or Not): You can shape naan by hand or with a rolling pin. If you prefer a more rustic, uneven look, you can stretch the dough with your hands. For a more uniform thickness, a rolling pin will make things easier. Roll the dough out until it’s about ¼ inch thick. Don’t make it too thin—this thickness is key to achieving soft, fluffy naan.
• Shape One by One or All at Once?: It’s best to shape the naan as you go, rolling or stretching each piece right before it hits the pan. This helps prevent the dough from drying out. If you prefer to shape them all at once, be sure to cover the shaped pieces with a clean kitchen towel to keep them moist while you finish working on the rest.
• Keeping the Dough from Drying Out: To keep the dough soft and prevent it from drying out while you work, always cover the unused portions with a towel or plastic wrap. This will keep the dough pliable and easy to work with as you shape each naan.

By following these tips, you’ll get perfectly shaped naan that stays soft and puffs up beautifully during cooking!

Cooking the Naan

1. After the dough rises, divide it into small portions and shape each into a dough ball. Roll each piece of dough on a lightly floured surface using a rolling pin until it’s about ¼ inch thick.
2. Heat a cast-iron skillet or non-stick pan on medium-high heat. Once hot, place the rolled naan on the pan.
3. Cook for 2-3 minutes until you see bubbles form, then flip and cook the other side for another 1-2 minutes until golden brown. For an extra touch of flavor, brush with melted butter or garlic butter.

Storing and Serving Your Sourdough Naan

Serve your naan with curries, soups, or as a snack. To store, keep in an airtight container at room temperature for up to two days or freeze for later. Reheat on a hot pan for fresh-from-the-stove flavor.

A Few Tips for Making This No Yogurt Naan Recipe

If you want to keep things vegan, you can brush the naan with plant-based butter instead of regular butter, or even skip the butter altogether if you’re going for a super simple approach. You can also play around with toppings—brushing the naan with garlic butter right after it comes off the pan is one of the best things about making naan at home!

This naan makes an amazing side dish for curries, soups, or even just as a snack on its own. It’s also perfect for making wraps or dipping into hummus—so versatile!

Storage Instructions

• To store, place leftover naan in an airtight container or ziplock bag once cooled. Naan stays fresh at room temperature for up to two days.
• You can also freeze cooked naan by stacking pieces with parchment paper in between and storing them in a ziplock bag. Reheat on a hot pan for that fresh-from-the-stove flavor.

Soft and Fluffy Sourdough Naan

This easy-to-make sourdough naan is soft, fluffy, and perfect for serving with curries, soups, or even as a standalone snack.

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Prep Time: 2 hours hours

Cook Time: 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 8

Ingredients

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• ▢ 2 ½ cups all-purpose flour 13 oz
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup sourdough starter active or discard
• ▢ 3/4 cup lukewarm water
• ▢ 1 teaspoon active dry yeast or instant yeast
• ▢ 1 tablespoon olive oil
• ▢ Optional: 2 tablespoons garlic butter for topping

Instructions

Activate the Yeast:

• In a small bowl, mix the lukewarm water and active dry yeast until dissolved. Let it sit for about 5-10 minutes, until the mixture becomes frothy.

Combine Dry Ingredients:

• In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to blend the dry ingredients.

Mix the Dough:

• In the bowl of a mixer fitted with a dough hook, add the sourdough starter, yeast mixture, and olive oil. Stir briefly to combine. Add the dry ingredients and mix on low speed for 1 minute to combine ingredients. Increase the mixer speed to medium and knead until a smooth dough forms. If mixing by hand, knead the dough on a lightly floured surface for about 5-7 minutes until the dough is smooth and elastic.

Let Rise:

• Once smooth and elastic, shape the dough into a ball. Place the dough in a lightly oiled large bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Shape the Naan:

• After the dough has risen, divide it into 8 equal portions. Gently shape each portion into a small ball. Allow the dough to rest for about 10 minutes before shaping, keeping the dough covered with plastic wrap or a kitchen towel to prevent drying out. Using a rolling pin, roll each dough ball on a floured surface until it’s about ¼ inch thick.

Cook the Naan:

• Heat a cast-iron skillet or non-stick pan over medium heat. Place a rolled naan on the hot pan and cook for 1-2 minutes until bubbles form on the surface. Flip and cook the other side for another 1-2 minutes until golden brown spots appear. If needed, you can lightly grease the pan before cooking the naan. To do this, dab about 1 tsp. of vegetable shortening onto a folded paper towel. Use tongs to hold the paper towel and lightly grease the pan before cooking.

Add Toppings:

• For extra flavor, brush the warm naan with garlic butter right after cooking. Repeat with the remaining pieces of dough.

Notes

Storage Instructions

• To store, place leftover naan in an airtight container or ziplock bag once cooled. Naan stays fresh at room temperature for up to two days.
• You can also freeze cooked naan by stacking pieces with parchment paper in between and storing them in a ziplock bag. Reheat on a hot pan for that fresh-from-the-stove flavor.

Homemade Naan with Authentic Taste and Texture

With this recipe, you can achieve the authentic taste and texture you’d expect from naan found in an Indian restaurant. The key to light, fluffy naan is in the air pockets that form during cooking, giving it that perfect texture. Just follow the cooking steps in the recipe card. For the best results, cook your naan on medium-high heat in a cast-iron skillet. Even without yogurt, this method ensures you get delicious, soft naan every time!